Saxon Creamery Wins at American Cheese Society 2016

Saxon Creamery, who are a part of Lake Forest Artisan Cheese, were well represented at the 2016 American Cheese Society as this year they received ribbons in 1st, 2nd, and 3rd place. With 260 cheese makers submitting 1,843 products, this was one of the hardest contests to judge.

The success they enjoyed at ACS is a testament to the hard work of their cheese making team and the passion for Saxon Creamery cheese that they share with cheese-lovers all over the country. Below is a list of Saxon Creamery cheeses deemed to be of the highest aesthetic and technical quality to deserve recognition of an award.

First Place Winners:
Saxon Alpine Gruyere (Class DC)
Saxon Asiago Fresca (Class HD)

Second Place Winners:
Snowfields Butterkase with Chiles and Mushroom (Class KC)

Third Place Winners:
Snowfields Butterkase (Class DC)
Saxon Alpine Gruyere,Young (Class DC)

Click HERE for more information about Saxon Creamery and their line of products.


October 15th is National Cheese Curd Day!

In a recent article, Craig Culver (co-founder of Culver’s), proclaimed that October 15th is National Cheese Curd Day. And, we’re pretty happy about that.

We love cheese in all forms, from bricks, to wheels, to strings, to cut-outs. But, the cheese curd has always been near and dear to our hearts. Is there really anything better than opening a fresh pack of curds and hearing that sweet squeeky sound as you take your first bite? So, this Thursday, come and stop by our pantry and cafe and pick up a fresh pack of cheese curds to celebrate this great day. Maybe the boss will even give us a day off…

Thanksgiving and Wisconsin Cheese!

The leaves are changing and the temperatures are getting cooler… Below are some recipes to include in your merchandising promotions for the Thanksgiving meal. These specialty dishes include pumpkin, turkey and of course, WI CHEESE! Print and distribute these recipes in your store for customers to take home.
Call your Jim’s Cheese sales representative to place an order for the WI cheeses highlighted in these Thanksgiving recipes. Pictures of recipes and 3 X 5 recipe print outs are available upon request.

Indian-Spiced Pumpkin Bread With Wisconsin Colby
Servings: 1 loaf or 12 servings
3 tablespoons butter, divided
1/2 cup finely chopped onion
2 teaspoons curry powder
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
3/4 teaspoon salt
3/4 cup flour
3/4 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon sugar
8 ounces (1 cup) canned or pumpkin puree*
1 1/2 teaspoon finely diced hot chile, such as jalapeño or Serrano
2 eggs, lightly beaten
2/3 cup buttermilk
3/4 cup shredded Wisconsin Colby cheese**, divided.

Cooking Directions:
Preheat oven to 350ºF. Butter a 9 1/4″ x 5 1/4″ x 3″ loaf pan.
In skillet, heat 1 tablespoon butter. Add the onion, curry powder, ground cumin, cayenne pepper and salt. Cook over medium low heat, stirring frequently, until the onion is soft, about 5 minutes. Let cool.
Sift the flour, cornmeal, baking powder, baking soda and sugar into a bowl.
Melt remaining butter and set aside. In a large bowl, whisk the pumpkin puree, chile, eggs, buttermilk, onion mixture and melted butter. Mix just until moistened. Add flour mixture and stir just until mixed. Fold in 1/2 cup shredded Colby cheese. Spoon the mixture into the prepared loaf pan. Bake 35 minutes. Remove from oven and sprinkle remaining Colby over the bread top. Return to oven 5-7 minutes longer, until the cheese melts and the bread is baked through.
**Wisconsin Cheddar cheese can be substituted.

The Pilgrim with Gouda Cheese
Servings: 4
3 tablespoons cranberry sauce
3 tablespoons Dijon mustard
6-8 tablespoons butter, at room temperature
4-5 fresh sage leaves, chopped
8 slices honey wheat bread
16 slices Wisconsin Gouda cheese
8 ounces turkey breast, sliced
8 ounces fresh spinach leaves

Cooking Directions:
In small bowl, mix cranberry sauce and Dijon mustard. Set aside. (Or use purchased cranberry-mustard.)
Mix butter with sage until smooth.
Heat large skillet or sauté pan over medium heat. Spread one side of each bread slice with sage-butter. Place 4 slices butter-side down in pan and spread each with 1 tablespoon cranberry-mustard. Top with 2 slices Gouda, 2 ounces turkey, and 2 ounces spinach. Top with 2 more slices Gouda and bread slice, butter-side up. Grill, turning sandwiches once until bread is golden and cheese is melted. Serve remaining cranberry-mustard on the side.

Wisconsin Five-Cheese Macaroni
Servings: 8
1 1/2 cups (12 ounces) small-curd cottage cheese
1 cup (8 ounces) sour cream
1 egg
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon dry mustard
2 cups (8 ounces) shredded sharp Cheddar cheese
2 cups (8 ounces) shredded Colby cheese
8 ounces elbow macaroni, cooked, drained
1/3 cup (1 ounce) grated Parmesan cheese
1/3 cup (1 ounce) grated Romano cheese
1/2 teaspoon paprika
2 tablespoons chopped parsley

Cooking Directions:
Preheat the oven to 325°F.
Blend the cottage cheese in a food processor or blender until smooth. In a large mixing bowl, combine the cottage cheese, sour cream, egg, flour, salt, white pepper, and dry mustard. Stir in the Cheddar and Colby cheeses. Add the cooked macaroni and stir gently until well-combined. Spoon into a greased 3-quart glass baking dish. Top with grated Parmesan and Romano cheese and sprinkle with paprika. Bake for 40 to 45 minutes until browned and bubbly. Sprinkle with parsley to serve.
Recipes and pictures provided by WMMB.

Jim’s Cheese Pantry Artisan Cheesemakers Win Big at the ACS Judging and Competition!

Some of our artisan cheesemakers won major honors in the 28th Annual American Cheese Society Judging and Competition last week!

A special congratulations goes out to Emmi Roth USA. They took 3rd place in Best of Show with their Roth Grand Cru Surchoix. Roth Grand Cru Surchoix also won 1st place in the Cow’s Milk Open category, while their Roth Grand Cru Original followed up in the category’s 3rd place. Emmi Roth placed 1st and 2nd in the Hispanic/Portuguese Ripened All-Milks category with Roth GranQueso Reserve and Roth GranQueso, respectively. Roth’s Havarti with Peppadew, Serafina Garlic & Herb Spread, and Radette also won awards.

Congratulations to Sartori Company for a great showing as well. Their Sartori Limited Edition Pastorale Blend won 1st place in the Sheeps/Mixed-Milk open category. Sartori Reserve Merlot BellaVitano won 2nd place in the Marinated in Liquids and Ingredients: Cow’s Milk category. Sartori Limited Edition Extra Aged Goat and  Sartori Reserve SarVecchio Parmesan also received awards.

Carr Valley Cheese also brought in great results. Their Billy Blue cheese won first place in the Bule Mold: Rindless Blue Veined Goats Milk category, while their Monterey Jack won 2nd in the Cow’s Milk Monterey Jack category. Carr Valley’s Sheep cheese won 2nd in the Feta Sheep’s/Mixed milk category. Their 6 and 4 year Cheddars, Baraboo Blue, Jalapeno Bread, Hot Pepper Jack, Smoked Baa Baa Blue, Canaria and Apple Smoked Cheddar also won honors.

Pasture Pride Cheese won 2nd place in the Cow’s Milk American Brick Cheese category with Pasture Pride Brick Cheese.

Crave Brother’s Farmstead Cheese had their Petit Frere with Truffles win 1st in the Cheeses Flavored With Herbs, Fruits, Vegetables, Truffles, Flowers, Syrups category. Their Farmer’s Rope String Cheese won honors as well.

Nordic Creamery won 1st place in the Goat, Sheep, or Mixed Milk Butter With or Without Cultures category with their Goat Butter. Nordic Creamery’s Maple Syrup Butter placed 2nd in the Flavor Added Butter Category.

Congratulations once again to these skilled and dedicated cheesemakers for showing off such quality products! The full results are available here.


Emmi Roth USA wins big